Ingredients
1 can (14-1/2 ounces) diced tomatoes, undrained2 medium onions, cut into wedges2 garlic cloves, peeled1-1/2 teaspoons dried oregano1-1/4 teaspoon salt1 teaspoon pepper1/2 teaspoon ground cumin4-1/2 teaspoons canola oil1 cup heavy whipping cream2 pounds ground beef1 pound bulk pork sausage12 flour tortillas (8 inches), warmed3/4 cup shredded Colby cheese1/2 cup shredded Monterey Jack cheese1/2 cup thinly sliced green onions
Preparation
In a blender, combine the tomatoes, onions, garlic and seasonings. Cover and process until blended. Transfer to a saucepan. Add oil. Bring to a boil. Cook and stir for 3 minutes or until thickened.
Remove from the heat. Gradually add a small amount of hot tomato mixture to cream, stirring constantly. Return all to pan; set aside.
In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Stir in 2/3 cup of the tomato cream sauce. Spoon meat mixture onto tortillas. Roll up and place seam side down in a baking dish. Pour remaining sauce over enchilada.
Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Sprinkle with onions.
